Cupcake Poop! (picture courtesy of the Cupcake Project)

I was a little confused when I saw the word “poop” titling a post with a picture of delicious looking crispy cookies.  But I guess everyone has their own terminology for the little bits of batter that end up on the edges of the cupcake pan and get cooked up into tasty crispy treats.

Cupcake Project gives us the scoop on the poop, or rather, how to bake it up on purpose rather than just relying on serendipitous accident:

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There are few comfort foods as efficiently comforting as cheesecake. 

That might be why St. Louis Today choose to feature cheesecake cupcakes on Saturday! 

Check out how simple this is:

You will need:  15 to 18 vanilla wafers, 2 (8-ounce) packages of cream cheese (softened), 2 eggs, 3/4 cup granulated sugar, 1 tablespoon vanilla, 1 (21-ounce) can cherry or blueberry pie filling

1. Preheat the oven to 350 degrees. Place cupcake liners in muffin tins, Read the rest of this entry »

How many of you have been to the famous Magnolia Bakery? I waited in line for I don’t know how long, but it was great and totally worth the wait. I even took some home in my suitcase for my parents. They were kind of squished by the time I made it back to New Hampshire, but yummy none the less.

So for all of you Magnolia lovers out there here is their famous vanilla cupcake recipe for all to bake!

Magnolia’s Vanilla Cupcake

Food52 was recently ranked as one of the top 50 mom bloggers by Babble.  Since they were awarded #2 best recipes and #4 best photography, in addition to being co-founded by a New York Times food editor, I knew I had to check out the website.  The site is impressive with a blog, videos, recipes, and even a shop.  Of course I had to check to see what cupcake recipes they might have come up with and I was intrigued by the Grand Gold Cupcakes. The description you will think these are “the best cupcakes ever,” even before you know the contain alcohol.   I think this recipe would be great to make this summer, especially for the 21+ crowd.  Adults like cupcakes too, especially those containing gold tequila and grand marnier! Below is the recipe but be sure to checkout their site for other recipes!

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POM Wonderful recently sent us here at ATC some of their pomegranate juice to test to see how it works as an ingredient in baking cupcakes.  After looking around online to see what types of pomegranate cupcakes are out there (and one unsuccessful attempt* at replicating an online recipe) I decided to use an ingredient that compliments pomegranate juice.  I decided to bake banana cupcakes with pomegranate cream cheese frosting, topped with cocoa sprinkles.  I altered the banana butterscotch cupcakes from Cupcakes! by Elinor Klivans and cut down the POM cream cheese frosting recipe from the POM website. The end result was a unique and delicous cupcake, recipes below.

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I don’t know why I haven’t thought of this before, but of course we can have cupcakes for breakfast!  Just call them something else!

According to SeriousEats.com, these cute little cakelets make the perfect brunch!

Brown Sugar Breakfast Cakelets

-makes 12-
Adapted from The Improvisational Cook

Ingredients

1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 plus 1/8 teaspoon kosher salt
2 large eggs, preferably room temperature
1 cup packed brown sugar
1/4 cup whole milk mixed with 1/4 cup plain yogurt
1 teaspoon vanilla extract

Procedure

1. Preheat the oven to 350°. Grease and flour a standard 12-cup muffin tin (you can use a bit of the melted flour and a teaspoon or two of the flour to do this).

2. Put the flour, baking powder, and salt in a bowl and whisk well to combine thoroughly.

3. Crack the eggs into a bowl and whisk until blended and frothy. Whisk in the sugar and beat until well blended, about 1 minute.

4. Whisk the flour mixture into the egg-sugar mixture, using as few strokes as possible and stopping just before the two are fully combined. Then whisk in the milk-yogurt mixture, the melted butter, and the vanilla. Pour the batter into the muffin tin; each well will be a little more than half full.

5. Bake for 15 minutes, or until a tester emerges clean. Set the muffin tin on a rack for 1 minute and then use a knife to flip each cakelet sideways in its well to cool completely.

Brown Sugar Cream Cheese Frosting

Ingredients

4 ounces cream cheese, at room temperature
1/4 cup brown sugar
2 tablespoons plain yogurt

Procedure

Beat all ingredients together until uniformly combined, soft, and fluffy. Use immediately or store in refrigerator.

I would have never thought that chocolate and pear would go together, but it looks like The Cooking Ninja has made that happen.

Check out her yummy looking recipe for Chocolate Pear Velvet Cupcakes!

Oh My Yumminess! (is that even a word?? hah, well it is now!)

Remember Easter when we shared with you Nested Easter Egg Cupcakes by Bakers Royal?  Well Bakers Royale has impressed me once again with her Creme Brulee cupcakes.  Having found most creme brulee cupcake recipes to call for filling the cupcake hole with swiss or butter cream frosting she instead wanted real creme brulee.  I think she has captured the true dessert in cupcake format with her recipe below.

Crème Brulee Cupcakes

Heat oven to 300 degrees and prepare water bath. Place kitchen towel on bottom of a roasting pan or cake pan.  Place one ramekin in the pan to determine the water level. The water needs to be two thirds the height of the ramekin. Bring determined water amount to boil while assembling the custard.

Custard
1  teaspoon vanilla bean paste or 1 ½ teaspoon vanilla extract
2 cups heavy cream, chilled
½ cups sugar
5 large egg yolk (room temperature)
8-10 teaspoons Demera sugar
INSTRUCTIONS:
1. Combine and bring vanilla paste, 1 cup of the cream, granulated sugar, and salt to a boil over medium heat. Stir every now and then to prevent the cream from forming a skin.  Once boiled, remove the pan from heat and let steep for 15 minutess.
2. After the mixture has steeped, stir in the remaining cup cream to cool down the mixture.
3. Whisk the egg yolks together in a large bowl until uniform. While whisking eggs with one hand use your other hand to slowly pour in the cream mixture. Make sure your cream has cooled enough so that your eggs will not curdle. Push final mixture through a fine mesh strainer, discarding any solids. Pour into the ramekins.
4. Place custard filled ramekins into pan.
5. Pour boiling water into pan, being careful not to splash water into ramekins.
6. Bake for approximately 30-35 minutes or until custard either reads 170 degrees and/or until custards gives a gentle wiggle when moved.
7. Transfer baked ramekins to cooling rack. Cool to room temperature for approximately 2 hours.
8. To store, place plastic wrap directly on custard surface to prevent skinning.

Magnolia’s Chocolate Cupcakes
Makes 2 dozens

Preheat oven to 350 degrees.  Line two 12 cup muffin pans.
2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces unsweetened chocolate, melted (*see  note)
1 cup buttermilk
1 teaspoon vanilla extract
Note: To melt the chocolate, place in a double boiler over simmering water on low heat for approximately 5–10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool to lukewarm 5–10 minutes.
INSTRUCTIONS:
1. Preheat oven to 350 degrees.
2. Line two 12-cup muffin tins with cupcake papers. Set aside.
3. In a small bowl, sift together the flour and baking soda. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
5.Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before filling with custard.

Assembly
1. Using a paring knife cut a shallow cone from the top of the cupcake.

2. Fill hole with custard.
3  Generously sprinkle  Demera sugar on top of custard.
4. Keep torch six inches from sugar to brulee.

Salt and caramel combined together are really popular right now which is most likely why Heather from Sprinkle Bakes paired the two to created Triple Salted Caramel Cupcakes.  These are basic buttermilk cupcakes filled with a salted caramel filling and topped with salted caramel buttercream frosting.  I think I am most impressed by the salted caramel rounds sprinkled with large crystal sugar that top the cupcakes which give the cupcakes a more sophisticated look.

Chicago’s Bleeding Heart Bakery has just released a new book of recipes titled Who You Callin’ Cupcake? You can get yours at Amazon for only $10.85 plus shipping.  Not much to pay for 75 recipes that are going to reinvent the cupcake!  Happy Experimenting!

For April Fool’s Day we posted Meatloaf Cupcakes with Mashed Potato Frosting.  I recently came across Willow Bird Baking and noticed a recipe for “cupfakes,” fake cupcakes!  Like the meatloaf cupcakes, they are edible cupcakes but they aren’t the traditional cupcake. Willow Bird Baking’s recipe is for Cheddar Chive and Bacon Cupfakes with Avocado Frosting.  I am tempted to try these savory cupcakes; although I wonder if they are still considered cupcakes if they are not really cake.  Below is the recipe from Willow Bird Baking.

Cheddar Chive and Bacon Cupfakes with Avocado Frosting

Recipe By:

-Jim N’ Nicks (cheddar biscuits, tweaked)
-Me, with various internet inspiration (avocado frosting)

Yields: 15-17 cupfakes

Cupfake Ingredients:
1 1/2 cups flour
1/4 – 1 cup sugar (depending on desired sweetness)
1 cup shredded sharp cheddar
3/4 cup whole milk
1 egg, beaten
4 tablespoons butter, softened
1 1/2 teaspoons baking powder
1/4 teaspoon vanilla
5 strips bacon, cooked and chopped, divided
1/2 sweet onion, chopped finely
2 tablespoons of fresh chives, chopped finely
2 tablespoons olive oil

Avocado Frosting Ingredients:
4 ripe avocados
4 ounces cream cheese
1 teaspoon lemon juice
salt and pepper to taste

Directions:

Cupfakes: Cook bacon on stovetop or in oven. I bake on a foil-lined baking sheet at 400 degrees for 15-20 minutes, and drain on paper towels. Crumble 4 strips into small bits, leaving one strip whole for garnish.

In the meantime, pour 2 tablespoons of olive oil into skillet over medium high heat. Add onion and cook until caramelized, stirring occasionally. Set aside.

Preheat oven to 400 degrees. In a large bowl, mix flour, sugar, cheese, milk, egg, butter, baking powder, vanilla, chives, caramelized onion, and bacon bits. Pour into a greased (or paper-lined) muffin pan. Bake for about 20 minutes. Allow to cool for a couple of minutes in pan, and then transfer to a cooling rack. Frost only when completely cool.

Avocado Frosting: Mash avocado flesh well in bowl with the back of a spoon or fork. I processed mine in a food processor to ensure extra smoothness. Add in lemon juice and cream cheese, and mix until you have a smooth, creamy consistency. Frost cupcakes with a big star tip (I use 1M). Garnish with pieces of bacon.

NOTE on storage: Store cupcakes in airtight container in fridge when frosted. Place avocado pits in container along with cupcakes to discourage browning (but don’t fret if the frosting browns — it’s just oxidized, and still quite edible and yummy). You may even want to half the recipe if you’re just making these for your family, since they almost certainly won’t maintain they’re beautiful green overnight. For taking them to coworkers or friends, I would make the cupcakes ahead of time and frost immediately before the event.

In an attempt to deviate from the normal, some-what boring standard recipe format, Recipe Look was created.  On Recipe Look you will find hand drawn, easy to follow recipes, best of all they are unique recipes that you will want to try.  This is a really fun idea, even to do with helping kids.  Below is the Chocolate Chip Cupcake with Fudge Frosting Recipe.

As the weather gets warmer and summer approaches, peaches come into season.  And as everyone knows, in season produce is cheaper which means you can find great deals and experiment with fun recipes like this Not Quit Nigella Sour Cream & Donut Peach Cupcake recipe.  The recipe looks easy and there’s no messy frosting needed!

Sour Cream & Donut Peach Cupcakes

Makes 10

Ingredients

• 300g (2 cups) self-raising flour
• 3/4 cup caster sugar
• 80ml (1/3 cup) vegetable oil
• 1 large egg
• 175ml/6 fl oz sour cream
• 2-3 donut peaches, diced
• 2 tablespoons icing sugar
• a little ground cinnamon to shake on top
• 1/2 donut peach sliced to decorate
• 1/3 cup milk

Method

1. Preheat oven to 180°C and line a cupcake tray.

2. Sift the flour into a medium bowl, then add a pinch of salt and the caster sugar. In a jug, combine the vegetable oil, egg, sour cream, milk and whisk. Add the wet mixture and the peach pieces to the dry mixture and stir to only just combine. It will be thick and puffy so you will need to spoon it into the cases. Fill until 3/4 full or 7/8 full. I realise it sounds bizarre but I asked Mr NQN to fill it 7/8 full which was perfect for the domed look.

3. Bake for 25 minutes or until a skewer inserted comes out clean. Remove from the oven and set aside to cool slightly.

4. Sift icing sugar on top and shake a little ground cinnamon. Top with some pieces of fresh peach if desired.

My sister likes peanut butter. My sister also likes chocolate.  What my sister does not like are peanut butter and chocolate combined in baked goods.  You don’t have to tell me how crazy she is but for her taste buds, these are two ingredients that are both incredibly rich and when combined, they are too rich.  Personally, I think chocolate and peanut butter go perfectly together.  I came across this recipe for Peanut Buttercups with Peanut-Penuche Icing and I am dying to make them!  And I have a feeling they might have the perfect chocolate to peanut butter ratio for my sister.

Happy Cinco de Mayo everyone!  No celebration is complete without cupcakes, and cupcakes that fit the theme are even better! There are tons of recipes out there but here are a few ideas to get you started!

Mexican Flag Cupcakes

Mexican Chocolate Cupcakes

Margarita Cupcakes

Mexican Brownie Cupcakes with Chocolate Tequila Ganache

It was a hot 95 degrees today in North Carolina which made it feel like summer was already here.  With summer comes grilling and campfires both of which are perfect for making s’mores.  Thinking of s’mores reminded me of the s’mores cupcake I had from Kara’s cupcakes in San Francisco, California.  I have found a couple delicious looking recipes for s’mores cupcakes.

Annie's Eat's S'mores Cupcakes (these most closely resemble the cupcake I had)

Bakerella's messy but good looking s'more cupcakes

From Beantown Baker, a different take on s'more cupcakes, graham cupcakes with a toasted marshmallow and melted chocolate.

Seattle's Trophy Cupcakes version of S'more cupcakes as seen on the Martha Stewart Show

How to Eat a Cupcake's Graham Cracker & Milk Chocolate Cupcakes with Swiss Meringue Marshmallow Frosting

Ever wondered how to combine cupcakes and rice krispie treats? Well if you haven’t figured it out yet, no need to think anymore we have found the way to the elusive Rice Krispie Treat Cupcake!

Crunch-a-Bunch Cupcakes

This a great twist to the Rice Krispie Treat. Great recipe to try with the little ones.

My friend shared with me the link to Ming Makes Cupcakes.  There are 31 different cupcake recipes that range from classics like Red Velvet with Buttercream Frosting and Carrot Cupcakes with Cream Cheese Frosting to more unique flavors like Flourless Beet Cupcakes with Whipped Cream or Port Wine and Cherry Chocolate Cupcakes with Marscapone Frosting.   There are also two savory cupcake recipes that I am interested in trying, Cornbread Cupcakes with Goat Cheese Frosting and Bacon and Cheddar Scallion cupcakes with Whipped Cream Cheese.  Below is the recipe that is on the top of my list to try:

My sister shared this link we me and I had to pass along the fun idea.  DIY: Cupcakes in a Jar by Cakies created using a modified version of the Paula Deene Red Velvet Cupcake recipe.  The website includes detailed directions with helpful pictures!

Here are the steps once you have made your batter:

1. Batter is ready to be put in cupcake pan.

2. I spray the pan with pam and then fill each hole up 2/3 with the batter. Note: I do not use liners, but you could if you want, just pull them off before putting them in the jar.

3. Usually they are done after about 17 minutes in my oven at temperature of 350℉, and I take them out and put them on a wire rack to cool completely.

4. Once they are cool, I slice them in half. You will have a stack of tops and a stack of bottoms.

5. Place 1 bottom in each jar.

6. Put a layer of the frosting.

7. Take the top of the cupcake and place on top of the layer of frosting.

8. Flatten (gently smash) the top part of the cupcake inside the jar. You want to get the top sort of flat.

9. Beautifully frost the top of the cupcake.

10. Cover with lids and package however you like! It will be heartbreaking to eat, as it is so pretty, but it is so yummy!

Did you ever think that anyone would put these ingredients into a cupcake?  Well someone has and they were kind enough to share the recipe and pictures with us.  It kind of sounds like a loaded baked potato!

Beer, Cheese, Bacon, Cream Cheese…In a Cupcake!

I feel like I am plugging Martha Stewart all the time but she does have some great recipes especially when it comes to cupcakes.  Today’s Everyday Food Newsletter email was titled: 160-Plus Cupcake recipes.  A lot of the recipes included can be found in the Martha Stewart Cupcake Book but there are some additional ones and looking the recipe up online almost seems easier then buying the book.  One added bonus to viewing recipes online is that you are able to read comments and reviews from other bakers.  I always like to hear about other peoples successes or failures before I test a recipe out myself.

I saw these and immediately thought of my brother who has always loved churros!  These Churros Cupcakes filled with Dulce De Leche are definitely for those with a really big sweet tooth! These cupcakes consiste of cinnamon brown sugar cupcakes, dulce de leche filling, vanilla frosting, and cinnamon-sugar crunchies!

Cinnamon Brown Sugar Cupcakes
3 cups cake flour, sifted then measured
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
11 Tablespoons unsalted butter, softened
1-1/2 cups light brown sugar packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1-1/4 cups whole milk, room temperature
Dulce de Leche, homemade or store-bought, for filling

1. Preheat oven to 350°F (175°C). Line muffin pans with baking cups.

2. Sift together flour, baking powder and salt; set aside.

3. In large bowl, cream butter, cinnamon, and sugar with electric mixer until light and fluffy. Add eggs and vanilla; mixing well after each addition.

4. Add flour mixture in 3 additions alternately with milk in 2 additions, beating batter just to combine between additions. Do not overmix. Continue beating one minute. Divide batter evenly among lined cups, filling each about two-thirds full.

5. Bake 20 to 25 minutes or until cake tester or wooden skewer inserted into center of cupcake comes out clean. Cool 10 minutes. Turn out onto cooling rack; cool completely. Cupcakes will keep, covered, for up to 3 days at room temperature.

Vanilla Frosting
3 large fresh egg whites
1/4 cup fine white granulated sugar
Pinch of salt
2 sticks unsalted butter, cut into tablespoons, softened
3 teaspoons pure vanilla extract

1. In a heatproof bowl, add the egg whites, sugar and salt, set over a pan of simmering water. Mix by hand constantly with a whisk, until the sugar has dissolved completely and an instant thermometer register 160°F.

2. Remove the bowl from heat, and beat with an eletric mixer fitted with the whisk attachment on high speed, until fluffy and glossy and the bottom of the bowl feel cool to the touch.

3. Switch to the paddle attachment. With the mixer on medium-high speed, add the butter two tablespoons at a time; mixing well after each addition. Once all the butter has been added. Add the vanilla, beat on high until smooth. If mixture looks curdled at any point during the beating process, continue beating until smooth; the curdling will disappear.

4. Transfer the buttercream to an airtight container and keep at room temperature if using the same day or refrigerate up to 3 days. Before using, bring to room temperature and beat with an electric mixer fitted with the paddle attachment on low speed until smooth.

To assemble, use a small melon baller to scoop out or a small knife to cut the center of each cupcake from the top. Fill with dulche de leche. Fill a pastry bag fitted with a large plain tip with frosting. Pipe frosting onto each cupcake. Garnish with cinnamon-sugar crunchies. Frosted and filled cupcakes are best eaten the day the same day.

Cinnamon-Sugar Crunchies
Vegetable oil, for frying
One (10-inch) flour tortilla

1. Warm the tortilla. Cut the tortilla in strips, about 1/4-inch thick to 1-inches long. Separate the strips and fry in hot oil until golden brown.

2. Place fried tortilla on paper towels to drain. Coat with Sugar-Cinnamon mixture (mix a 1/4 cup granulated sugar and 1/4 teaspoon ground cinnamon).

I came across this Compost Cupcake recipe on Cupcake Project and love the idea! These seem like the perfect snack for parents or even babysitters to make with or for children.

Compost Cupcake Recipe from Cupcake Project:

To make compost cupcakes, mix your favorite salty and sweet snacks into your favorite cupcake recipe. There is no reason that you have to use the recipe below. I was in the mood for molasses, so I mixed my snacks into a molasses-based cake. The molasses flavor was a bit overpowering and next time, I might try making compost cupcakes using a more basic white cake.

Yield: 12 Cupcakes

• 5 T unsalted butter, softened
• 1/2 C white sugar
• 1/2 C unsulfured molasses
• 2 eggs
• 1 1/4 C all-purpose flour
• 1/4 t salt
• 1 t baking soda
• 1/2 C hot milk
• 1/2 C – 1 C crushed salty snacks (I used goldfish crackers and pretzels)
• 1/2 C – 1 C sweet snacks (I used cacao nibs and Skor chips)

1. Cream butter and sugar.
2. Add the molasses and eggs.
3. Add the flour and stir until just combined.
4. Dissolve the baking soda in the hot milk.
5. Stir in the hot milk mixture.
6. Stir in salty and sweet snacks until combined.
7. Divide batter evenly between 12 cupcake liners.
8. Bake at 350 degrees F for 20 minutes or until slightly springy to the touch.

Chocolate Goldfish Cream Cheese Frosting

One of my favorite parts of my compost cupcakes was the chocolate cream cheese frosting with crushed goldfish crackers mixed in. The crackers added just the right about of salt to cut the sweet of the frosting. I highly recommend this frosting for any cupcake. Follow the recipe for my favorite chocolate frosting and then mix in a half cup of crushed goldfish crackers (or other salty treat) at the end.

I just recently moved into my new place and haven’t the chance to bake anything for a while because I was in between two places. So after getting just about everything set in my new place I decided finally to bake something.

I took a nod from Monica at Lick The Bowl Good and her Mini Oreo Cheesecakes she made a while ago. I know these aren’t exactly cupcakes but they are verrrrry close!  I wasn’t sure if I wanted to follow Monica’s recipe or try my own. I decided to venture into a no bake cheesecake since i haven’t done that yet. I modified this No-Bake Cheesecake recipe a bit and made it my own, plus I added ‘Spring time’ Oreos!

No-Bake Oreo Mini-Cheesecakes

• 2 (8 ounce) packages cream cheese @ room temperature
• 2 teaspoons lemon juice
• 1 cup heavy whipping cream,
• 3/4 cup white sugar
• 1 tablespoon vanilla
• 24 oreos

Place 14-16(mine made about 14 cakes, but it can make more depending how much you fill them)  oreos into cupcake liners. Take the rest of the oreos and place them in a zip-lock bag and  crush them with a rolling pin or anything else that will do the job. Whip one cup of the heavy whipping cream until stiff
(don’t mix it too much or it will turn into butter) and set aside. Mix cream cheese, lemon juice, vanilla and sugar into there are no more lumps and it is smooth. Fold in whipped cream to cream cheese mixture. (I had to use a whisk to get it mixed in well) Mix in about 3/4’s of the crushed Oreos into the mixture. Divide mixture evenly between the cupcake liners. Top with leftover crushed oreos. Refrigerate over night and enjoy!

I’ve been so busy for the past few months I have barely had time to keep up with all of my favorite food blogs and last night I did & it made me very hungry! Lick The Bowl Good is one of my favorite blogs and I found something that looked yummy enough to share with all of the Internet world.

Ferrero Rocher and Nutella Cupcakes – Nuts About Chocolate

Mhhh … these look perfect. These may be my next venture in the cupcake world. Thanks Monica!